Gazpacho

Ingredients

6 large ripe tomatoes, peeled, seeded and chopped

1 long red chilli, seeds removed and minced

4 garlic cloves, minced

1 continental cucumber, peeled, seeded and diced

1 red capsicum, seeded and diced

1 red onion, peeled and finely diced

1 litre vegetable stock or chicken stock

2 tablespoons lemon juice

2 tablespoons sherry vinegar

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh flat-leaf parsley salt flakes and freshly ground black pepper

125 ml best-quality extra virgin olive oil

Method:

1. Combine all of the vegetables in a large bowl.

2. Add the stock, lemon juice and vinegar and stir very briefly.

3. stir in the fresh herbs and season with salt and pepper to taste.

4. chill the soup for at least 1 hour before serving.

5. remove from the refrigerator, stir, let rest for 15 minutes and then pour the olive oil over the soup and serve.

HINTS AND TIPS:

* You will need—cutting board, cook’s knife, paring knife, vegetable peeler, juicer and liquid and spoon measures.

* This full-bodied version of contemporary gazpacho is best at the peak of harvest, when all of the vegetables are perfectly ripe. On a hot day, there is nothing more refreshing.

* Alternatively, combine all the ingredients in a food processor and pulse until smooth but still with chunks in it.

* It is important to cut the vegetables to the same size. This is not only for the aesthetics of the dish but when eating, even pieces of each vegetable can be consumed in equal amounts in one mouthful.

* Ajo blanco—is the white gazpacho and although served chilled has little else in common with the more commonly known tomato-based soup. Tom make ajo blanco, you need— 250 g blanched almonds, 750 ml iced water, 5 slices stale white bread (with crusts removed) soaked in water, 5 garlic cloves, 3 tablespoons extra virgin olive oil, 4 tablespoons sherry vinegar, 1 teaspoon salt flakes and ground white pepper. In a food processor, blitz the almonds. Add 1 cup iced water, then squeeze the bread of excess water and add to the almonds with the garlic. With the machine running, add more water, the olive oil and the vinegar. Check the seasoning then chill in the refrigerator. Serve topped with fresh muscatel grapes.